These are so delicious they make keeping new year’s resolutions a breeze. Serve with steamed veggies and a big salad and you are set! They also travel well, just wrap them in some plastic wrap and they make a great lunch on the go.
Yield: this recipe makes 4 meal size crepes or 8 smaller side crepes.
Ingredients for the Crepes
8 Egg whites (1 250ml carton)
1 cup Quinoa Flour
¾ cup soy or skim milk
½ tsp. sugar
¼ tsp. salt
Ingredients for the Filling
½ large sweet onion
2 cups mushrooms sliced thinly
1/2 cup stock or water
¼ tsp. salt
¼ tsp. freshly ground pepper
2-3 stems of thyme leaves
2 boneless skinless chicken breasts
Enough veggie or chicken stock to cover them in a pot
Directions for the Crepes
Blend all the ingredients together in a blender or food processor.
Strain with a sieve and let sit over night or at least 45mins.
Using a good quality non-stick pan will allow you to not add oil to this dish.
Spread a thin coating of batter in the pan
Cook for a few minutes until the batter is no longer wet in the middle and the edges are crisp and come away from the edge of the pan easily.
Turn out onto a plate or piece of parchment paper.
Repeat until all the batter is used up.
Chicken
Place the chicken in a pot covered in water or stock.
Let come to a boil, reduce heat and poach for 20 minutes
Let cool and shred into thin strips.
For the Filling
Place the onions in a non-stick pan with ¼ cup of water or stock
Keep them moving them until they are soft and slightly caramelized.
Add the mushrooms and the thyme sprigs.
Cook until soft.
Add the remaining ¼ cup of water or stock to deglaze any flavour from the bottom of the pan.
Add the chicken and stir, just until warmed.
To Finish
Place either ¼ or 1/8 of the filling into the middle of the crepe and fold or roll.
Add a drizzle of Balsamic Glaze or more Thyme if desired.
Eat!!
Mary Catherine Anderson – January 2011
